Asparagus Pesto Chicken Pasta
What You Need
- 8oz. uncooked farfalle (bowtie) pasta
- 2 cups cut-up fresh or frozen Michigan Asparagus
- 1 cup halved cherry tomatoes
- 1/3 cup chopped red onion
- 1 (2.25oz.) can sliced ripe olives, well drained
- 3/4 cup prepared pesto sauce
- 3 tablespoons freshly shredded or grated Romano cheese
Average
6
Fresh/Frozen Asparagus
What You Do
Cook pasta according to package directions; rinse and drain.
Steam or microwave Michigan Asparagus until crisp-tender.
Drain and combine in a large bowl with cooked pasta.
Stir in chicken, tomatoes, onion, and olives.
Gently toss with pesto sauce.
Serve warm, garnished with cheese.
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